Drown my sorrows in chevre: Bittman on appetizers

Once you roast the grape tomatoes, putting a plateful of these little beauties together is a snap.

Another reason the New York Times is celebrated for its food writing is Mark Bittman, who a few times a year has articles that you must print out and keep. They’re like little Swiss Army knives of food ideas, with 50 percent more usefulness than a medium-quality cookbook at 100 percent less cost.

This time: 101 simple appetizers. Yes, you could have thought of many of them, but here they are on a list, and the Times says it’s good enough for your guests.

(My roasted grape tomato post is here.)

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